Anne Fishbein
In early 2016, it was announced that Samuel Monsour was taking over the kitchen at New Orleans-inspired restaurant Preux & Proper, in the former Parish space. Downstairs, the frozen daiquiris are still the main draw, along with a bar menu culled from the longer dinner menu served upstairs, in a room that's less Bourbon Street and more Garden District. When this building was the Parish, the triangle-shaped room with its long central bar was one of the prettiest places to eat in town, and it's lost little of its charm. The food's inspiration is New Orleans, but Monsour is a New American chef with a giddy creative streak, and nothing on the menu is classic or straightforward. Click here for the full Preux & Proper review by Besha Rodell.
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